Put the grapeseed oil in a pot, followed by the brown rice syrup, almond butter and agave. Start warming up over a medium flame. As it gets hotter, constantly mix with a spatula as the mixture will emulsify and get thick, and you want to avoid burning the bottom. Mix constantly until it looks like it's about to bubble. Caution as it'll be hot. This may take 2 to 4 minutes.

With a spatula, gently mix the wet ingredients into the dry, making everything sticky and homogenous. Make sure not to work too much so it doesn't become a paste.

Pour and spread onto the prepared baking sheet. Spread with an offset spatula until even and lightly compacted together, and looks like a mosaic.

Put in the oven and bake for 7 minutes, then rotate and bake 4 more minutes. You may need a few more minutes depending on your oven. The top should be a very, very light golden brown. You're not "baking", you're gelling everything together.

Let cool completely, and then wrap up. Ideally make 1 to 2 days (up to a week) in advance. Next day, with a sharp chef's knife, cut into desired shapes and store in an airtight container for up to 2 weeks.